Last weekend, we changed our Easter plans at the last minute. My parents had planned to drive to Southern California for the holiday weekend, along with their two golden retrievers, but two days before, they took their young puppy on an unexpected trip to the vet for a procedure.

The surgery went well without any hiccups, but the vet prescribed lots of rest, a cone of shame, and no running or jumping… And since their puppy is incredibly energetic, driving down with her and trying to prevent her from sprinting around the backyard with Grandma’s dogs would’ve been nearly impossible!

Instead, Grandma and I met up for a low-key afternoon coffee date. (Thank you, Starbucks, for staying open on Easter!) She ordered iced tea, I opted for iced decaf coffee, and we spent an hour sitting outside in the beautiful spring weather.

As a surprise, Grandma put together a cute little pink Easter basket for me to bring home! It was filled with Reese’s peanut butter eggs, a ginormous egg-shaped dark chocolate truffle from See’s (yum!), and a stuffed squeaky toy for my dog. So sweet!

But when I woke up on Monday morning, I realized I still had a huge bag of carrots in my fridge because I had planned on baking this carrot cake for my parents’ visit… So I turned them into these Healthy Carrot Raisin Bran Muffins instead!

These healthy muffins are hearty yet tender, with a generous amount of cozy spices and bright pops of sweetness from the raisins. They basically taste like carrot cake for breakfast—but they’re just 115 calories!

Let’s go over how to make these healthy bran muffins!

You’ll start by using my secret trick to making extra moist bran muffins… You’ll soak the oat bran (like this, or this for gluten-free!) in a mixture of milk, Greek yogurt, and vanilla extract. It may seem like an odd thing to do, but…

Nerd alert! Soaking the oat bran helps it soften and turn more tender ahead of time! The oat bran acts like a sponge and soaks up the moisture from the other ingredients in the bowl. This trick also helps ensure your muffins turn out really moist without lots of extra butter or oil, like in many traditional recipes!

Next, you’ll whisk together whole wheat flour (or gluten-free, if you prefer!) with baking powder, baking soda, salt, and spices. Those spices are the same ones I use in carrot cake: cinnamon and nutmeg! This is my favorite cinnamon because it tastes stronger, warmer, and slightly sweeter than regular cinnamon. I highly recommend it!

When the time comes to sweeten your muffins, you’ll skip the refined sugar and use a combination of molasses (like this!) and pure maple syrup (like this!). Molasses is actually what gives bran muffins their iconic flavor—deep, rich, and comforting—so I don’t recommend substituting for it, if possible. It’s shelf-stable and keeps for ages, and you can usually find it on the baking aisle!

I probably should’ve given you a Nerd alert! for the molasses bit above… Oops! But below, we’ve got another baking Nerd alert!

Make sure you use the real kind of maple syrup that comes directly from maple trees. Skip the pancake syrup and sugar-free syrup because those typically contain artificial ingredients or corn syrup, and that will affect the texture of your muffins. Pure maple syrup, like this, typically comes in thin glass bottles or squat plastic jugs.

Now for the good stuff… The mix-ins! Use freshly grated carrots, rather than store-bought pre-shredded carrots (also called matchstick carrots). The latter are thicker and drier, which means they don’t have as much flavor and don’t soften properly while your muffins bake. I promise it’s worth the extra effort of grating your own!

Before starting the recipe, check to see how fresh your raisins are! Ones that have been sitting in your pantry for a few months (or maybe even a year?) tend to be stiffer and drier than a box of freshly opened raisins.

If yours are older and drier, then hydrate your raisins first! Add them to a small microwave-safe bowl, add enough water to fully cover the raisins, and place a lid or plastic wrap on top. Microwave your raisins on HIGH for 1 minute; then let them rest while you prepare the rest of the ingredients. Just before it’s time to stir them in, drain your raisins. They’ll be so plump and juicy—my favorite part of these muffins!

Good-bye boring breakfasts… Hello healthy bran muffins that taste like carrot cake! 👌🏻 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 😊) I’d love to see your bran muffins!

These are some of my all-time favorite bran muffins! They’re really tender and full of cozy spices, and the sweet pops of flavor from the raisins are absolutely irresistible. It’s almost like eating carrot cake for breakfast! Leftover muffins will keep for at least a week if stored in an airtight container in the refrigerator.

In a medium bowl, stir together the oat bran, Greek yogurt, ½ cup of milk, and vanilla extract. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a third bowl, whisk together the coconut oil and egg whites. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Alternate between adding the flour mixture and remaining ¼ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the carrots and raisins.

Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 18-20 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

Notes: Other readers have had success substituting wheat bran for the oat bran. I have not tried that myself and cannot personally vouch for that substitution. If you decide to try substituting wheat bran, measure by volume (cups) not weight (grams).

Remember to measure the oat bran and flour correctly with this method or a kitchen scale. (← That’s the one I own and love!) Too much of any of these ingredients will make your muffins dry (especially the oat bran; it acts like a sponge and soaks up so much liquid!).

Any milk may be substituted for the nonfat milk.

Honey or agave may be substituted for the maple syrup. Do not substitute pancake syrup because it will not produce the same taste or texture.

Do not substitute store-bought pre-shredded carrots! (They’re also called “matchstick” carrots.) They’re too thick and dry, and they don’t soften properly while baking. You should need about 3 medium carrots, but measure by volume (cups) or grams—not by number of carrots!

If your raisins are older, drier, and not very plump or juicy… Add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top, and microwave the bowl on high for 1 minute. If you let the raisins sit while mixing together the muffin batter, this little trick hydrates them so they’re really soft and juicy!

I really appreciate your interest in my recipe Sue! I’ve actually answered your question about milk in the Notes section of the recipe, located directly beneath the Instructions. It can be easy to miss! 😉 As for the yogurt, regular yogurt or non-dairy yogurt (ie soy- or almond-based) will work as a substitute. I can’t wait to hear what you think of these muffins!

If you’d like to substitute for those two ingredients with honey and brown sugar, you’ll need ¼ cup of honey, ¼ cup of brown sugar, and 2 additional tablespoons of milk to compensate for the missing liquid. However, your muffins won’t have quite the same iconic “bran muffin” taste without the molasses. 🙂 I’d love to hear what you think if you try them Chantell!

The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. Whether you enjoy chocolate occasionally or every single day (that’d be me!), there are plenty of goodies inside for you!
Healthier Chocolate Treats contains 50+ brand new healthier recipes. These recipes have never been seen before or appeared on my blog. You won’t find them anywhere else!
And yes—every single one contains some form of chocolate. Whether you prefer milk, dark or white, there are lots of treats inside for you!
What Inspired You to Write Healthier Chocolate Treats?
I have always loved chocolate. Every Halloween throughout my childhood, I inverted the entire contents of my bright … Read More

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